Trondheim-Trøndelag region (Norway) has been officially recommended for the European Region of Gastronomy 2022 title by a jury comprised of international experts in different fields on 14 November 2019. The announcement took place in front of representatives from local authorities, stakeholders and press during a press conference organised at Liantunet restaurant in Trondheim,
IGCAT’s Local Food Gift Challenge – Training the Trainers workshop took place in Kuopio, European Region of Gastronomy awarded 2020 on 12 November 2019. Hosted by Savonia University of Applied Sciences, the event gathered representatives from different regional stakeholders including the university’s Future Food Research and Development Unit, ProAgria Pohjois-Savo,
Eirini Giorgoudiou from South Aegean, European Region of Gastronomy awarded 2019 has been announced today European Young Chef for 2019. With her dish 12 Elements she won the hearts of the international jury chaired by acclaimed Greek Chef Argiro Barbarigou who is also Ambassador for South-Aegean, European Region of Gastronomy
European Young Chef Award 2019 finalists have joined their predecessors and become IGCAT Regional Chef Ambassadors, committing to promote the local food from their region, highlighting the rich culinary diversity of Europe and contributing to saving the planet! Becoming an IGCAT Regional Chef Ambassador is a commitment going forward to
Regional products, gastronomy, tourism, employment and local development – Links and shared value was the theme of FOODBIZ Final Conference Food@Work, hosted by Poznan University of Economics and Business, on 16 October 2019. Attended by business players in food and gastronomy from Wielkopolska region, students from the University of Economics
Policies and practices from the European Regions of Gastronomy that support local greener and healthier development as well as highlight the vital role of local gastronomy in sustainable growth, were the focus of this year’s round table organised by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) in
Trondheim and the mid-Norway region Trøndelag officially presented their candidature bid to receive the title European Region of Gastronomy 2022 in the presence of Alin-Adrian Nica, First Vice-Chairman of the SEDEC Commission, European Committee of the Regions and a public audience during an event hosted by IGCAT in Brussels. South
Strong stakeholder engagement and cross-sectoral cooperation are the principles driving Kuopio, European Region of Gastronomy awarded 2020 towards the celebration of their title year. With the aim to collect ideas for their jubilee programme and discuss possible ways of cooperation, an extended EuReGa stakeholder meeting was organised on 23 September
A stunning showcase of Coimbra Region’s territory and gastronomy, the promotional film Coimbra Region, European Gastronomy Region 2021 – A Million Food Stories received the Blue Danube award for Best Gastronomic Tourism Film at the Silver Lake Tourfilm Festival 2019 (SILAFEST), the International Festival of Tourist and Ecology Film held
Two Michelin star restaurants, home to the Best Chef of the Year 2019 and nominated to be European Region of Gastronomy in 2022, Trondheim is the newest foodie destination that is starting to make a ripple with its special attention to Nordic Flavours. Jens Storli, from Visit Trondheim noted that
Gastronomy plays a vital role in supporting community well-being and health, and many initiatives are emerging in European regions that capitalise on local food as a means to ensure and promote healthier lifestyles. However, the need is increasingly felt for new policy frameworks that highlight the importance of local gastronomy
Sustainability in its wider implications is clearly emerging as an important theme in the European Regions of Gastronomy with increasing commitments to drive forward key environmental policies. This was demonstrated during the successful 17th European Region of Gastronomy Platform meeting held in Kuopio, European Region of Gastronomy awarded 2020, on
Bernardo Calvo is the finalist of Coimbra Region, European Region of Gastronomy awarded 2021 to the European Young Chef Award 2019. His dish Bacalhau, Galega e Alho (Codfish, Galician Cabbage and Garlic) is an innovative interpretation of a traditional Christmas Eve recipe from the region of Arganil and was inspired by
The Region of Gastronomy programme keeps raising interest and enthusiasm of regions from all around the world who are eager to boost local sustainable development through their unique gastronomy and culture. On 31 May 2019, the Balearic island of Minorca joined the European Region of Gastronomy Platform by signing a protocol agreement with IGCAT (International Institute of
Slovenia, European Region of Gastronomy awarded 2021 selected its finalist to the European Young Chef Award 2019. His name is Jure Dretnik and he will present the dish Lunch of mowers from Koroška region, inspired by a local writer from his native region. Jure will put to the test his
Best Presentation prize at the 33rd Catalan Young Chef Award, Mariona Rodà has been selected to represent Catalonia, European Region of Gastronomy awarded 2016 at the European Young Chef Award 2019. With her dish Maduixes amb nata (Strawberries with cream), she will compete with finalists from the other European Regions of
